Brown sauce is made from brown roux and brown stock or glaze of stock. It is one of the most widely used basic mother sauces. Demi glaze is a derivative of brown stock and it is widely used for the preparation of other brown sauce derivatives.
Preparation Methods
S.no | Ingredients | Quantity | Method of Preparation |
1 | Fat | 100 G | - Melt the butter in a thick bottomed sauce pan. |
2 | Flour | 100 g | - Add the Mirepoix to the fat, and cook till brown. |
3 | Tomato Puree | 50 g | - Add the refined flour, cook out slowly to a brown color stirring frequently. |
4 | Brown stock | 1.5 L | - Add tomato puree and stir. |
5 | Bacon Trimmings | 30 g | - Gradually mix in the boiling stock and bouquet garnie, stir and bring to the boil. |
6 | Mirepoix | As Required | - Add red wine and correct the seasonings. |
7 | Bouquet Garnie | As Required | - Simmer gently for 2-3 hours, skim when necessary and strain through chinois. |
Red Wine | 60 Ml | ||
8 | Seasonings | ||
Derivatives
Chasseur sauce, demi glaze
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Derivatives
Chasseur sauce: Chopped shallots, Mushroom, tomato concasse and red wine.
Demi-Glaze: - Mixture of brown stock and brown reduced to glaze.
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